In today's podcast, you will learn the best food for flu season, ways you can boost your immune system and what common food additive may be driving the most aggressive superbugs.
Flu season is on track to be the worst in nearly a decade. The CDC (Centers For Disease Control & Prevention) has reported that there have been over 56,000 flu-related deaths, 710,000 people hospitalized and 16 million who sought care from a clinician or hospital so far this season.
Many doctors and researchers are scratching their heads about why there are so many viruses and trying to combat the flu involves a fair amount of guesswork.
On today's podcast, we discuss a common food additive called trehalose that has been making headlines because of some recent scientific evidence.
What scientists found out is that pathogens like a virus, bacteria or fungus in our body, can be boosted by this additive and might be driving the rise of one of the most aggressive superbugs.
We also discuss the best food to consume during flu season and to fight infections anytime of the year.
Ordinary Vegan also shares her food for flu season soup recipe that can help combat the flu, common cold and viruses. Recipe below.
Join our vibrant, supportive health and wellness community, on Facebook. We are now 315,000 strong.
Thanks for joining me today. If you have any questions, don't hesitate to reach out to me at email@example.com. I am always here to serve you, and I appreciate your feedback and your kind words.
Ordinary Vegan just launched her first new product – CBD Oil From Hemp. My number one goal with this product is to help you live an anxiety-free, pain-free life. All your questions about non-psychotic CBD Oil are answered here.
The Best Food For Flu Season Soup Recipe
- ⅓ cup of vegetable broth for sautéing
- 6½ cups of vegetable broth for soup
- 4 garlic cloves, minced
- 1 bay leaf
- ¼ teaspoon of dried thyme or a few sprigs of fresh thyme
- ½ cup of pasta
- 1 cup frozen peas
- 2 large handfuls of greens
- ½ teaspoon salt
- fresh ground black pepper
- 6 slices of Baguette or bread brushed with garlic clove
- ¼ cup of pine nuts
- In a large soup pot, heat ½ cup of vegetable broth and add the garlic cloves, bay leaf and thyme. Saute for approximately 2 minutes or until the garlic has softened.
- Add 6½ cups of vegetable broth (or water) to the stock pot.
- Season with salt and fresh ground black pepper.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add the pasta and simmer until al dente about 5 to 10 minutes depending on pasta.
- Add frozen peas and greens and simmer for another 3-4 minutes.
- Meanwhile toast your bread slices and rub them with a cut garlic clove. Put the pine nuts in a food processor and process until they are crumbly texture.
- Place 1-2 slices into each bowl. Ladle the cooked soup over the bread.
- Top with a spoonful or two of pine nuts.